Vietnamese Caramel Stir Fry Shrimp- Tom Rim” Recipe

Make classic Vietnamese dish, Tôm Rim. These glossy and fragrant prawns are marinated in traditional Vietnamese flavors then stir fried in a rich and savory caramel sauce. The thick sweet and savory glaze is just finger licking good and the shells are crispy and so flavorful you can eat the shrimps whole with shells on.

TIPS

· The combination of dark soy sauce and the caramelized sugar helps to bring out a beautifully rich color

· Cooking with the shell on is how it’s traditionally made to keep that yummy caramelized crunch while also keeping some of that moisture in.

· Marinating these prawns for a few hours will help infuse maximum flavor while also helping to retain its moisture.

· You can remove heads, tails and shell but it won’t taste as fragrant.

· Soaking it in white wine will help enhance a better flavor while getting rid of any unpleasant shrimp smells


INGREDIENTS

1/4 cup dry white wine

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1/4 tsp salt
1/4 tsp black pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1 tsp Chinese cooking wine
1 tsp dark soy sauce
1 tsp fish sauce

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· 1 tablespoons cooking oil
· 6-10 large fresh water prawn or shrimp, shell-on and head-on
· 2 tsp minced shallots
· 1 tbs minced garlic

CARAMEL SAUCE:

· 2 tablespoons sugar
· 2 tablespoons water

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· Fish sauce
· 1 tsp dark soy sauce

Garnish:

· 1 bunch scallion thinly sliced
· 1 red chili pepper chopped

PREPARATION

1. Prepare shrimp: leave skin on, snip tiny legs off the underside of shrimp, use a toothpick to devein the intestinal tract by by piercing between the back shell of the prawns, and scooping/pulling out the intestinal tract.

• Rinse shrimp with cold running water in a bowl

• Soak shrimp for 10 min with cold water and 1 tsp of salt

• Rinse until water is clear

• Soak shrimp in same bowl but with water and 1/4 of white wine (any wine will do, I used a Pinot Grigio I had in the fridge. Let soak for an hour in fridge, then rinse, drain, and pat dry.

2. Marinate shrimp with below ingredients and set aside for about 30 min.

1/4 tsp salt
1/4 tsp black pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1 tsp Chinese cooking wine
1 tsp dark soy sauce


2. In a small sauce pan on medium-low heat, add the sugar and water. Keep stirring until the sugar and water turn into a golden amber color caramel sauce. It will take a few minutes but careful not to burn the caramel and cook it at medium heat. If it starts to smoke remove it from the heat, keep stirring, and put back on stove at a lower setting. Once it starts turning color, it’ll turn fast from orange to brown to a candied hard caramel so be very careful! Remove from heat and aside.

1. Heat oil in a wok at high heat. Add 1 tbs oil, 2 tsp shallots and 1 tbs garlic, stir fry until aromatic but not browned.

2. Add the shrimp and it’s marinade and stir fry in a back-and-forth motions with a spatula for about seconds. Add the reserved caramel sauce. Cook until the shrimp is cooked through and the sauce thickens, about 3 minutes.

3. Add the scallions, chili pepper, and fish sauce (to taste if you need more), dark soy sauce, and stir, then turn off heat.

Serve the hot with a peeping hot pot of rice.